Instructions: Place the garlic, ginger, soy, honey, and sesame oil in a blender and puree. Place the chicken in a nonreactive shallow bowl, add the garlic mixture, and stir to combine. Cover and place in the refrigerator for at least 1 hour and no more than 4 hours.

Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper.

Place a large cast-iron or nonstick skillet over high heat and, when it is hot, add the canola oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and done throughout, 5 to 7 minutes per side.

NOTES : By Sally Sampson: Asian-inspired, these chicken breasts are a perfect combination of sweet, spicy, and salty. Serve with snow peas and rice noodles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.